The prestigious event brought together four acclaimed chefs and marked a fitting conclusion to a year dedicated to celebrating excellence in hospitality.

This exclusive event featured a stunning four-course menu, each dish crafted by a leading chef: Mike Kenyon from The London Carriage Works, Paul Askew from The Art School Restaurant, Andrew Green from The Municipal Hotel, and Jake Parry from The Halyard, Liverpool. The lunch not only showcased incredible culinary talent but also highlighted Hugh Baird College’s continued commitment to developing the next generation of hospitality professionals.

Paul Askew, Chef Patron of The Art School Restaurant, praised the students’ performance:

“I’ve thoroughly enjoyed working with the students from Hugh Baird College today. They’ve been outstanding, both front and back of house. It’s fantastic to see Liverpool’s thriving restaurant scene gaining national recognition through The Chefs’ Forum, and events like this are essential for nurturing the next generation of hospitality professionals. I’m already looking forward to the next one!”

Stephen Otty, Curriculum Manager for Hospitality, Travel and Aviation at Hugh Baird College, reflected on the success of the day:

“We are incredibly proud of the dedication and passion our students bring to their hospitality and catering courses. It was clear how much they enjoyed working at The Municipal Hotel, and the experience was invaluable. They were well-supported from the moment they arrived, and we’ve already secured three different work experience opportunities because of this event. We are very grateful to The Chefs’ Forum team and The Municipal Hotel for making it all possible.”

Several students stood out during the event, with Charlie Sharpe (back of house) and Chloe Prior (front of house) receiving special recognition for their exceptional performance. They were both awarded a signed copy of The Chefs’ Knowledge – The Modern Culinary Repertoire, a valuable resource featuring 100 essential recipes, career advice, and interviews with top chefs.
In addition, three other Hugh Baird College students—Katie Blundell, Chloe Prior, and Anthony Gilroy-Delaney—were offered part-time roles at The Municipal Hotel, demonstrating the significant impact of this event on students’ career development.

This collaboration between Hugh Baird College, The Chef’s Forum, and The Municipal Hotel highlights the importance of hands-on experience in shaping the future of hospitality. The event not only celebrated the region’s culinary excellence but also served as a reminder of the vital role education plays in nurturing emerging talent within the industry.

For more information on Hospitality and Catering Courses at Hugh Baird College, please visit https://www.hughbaird.ac.uk/subject-area/hospitality-catering-l20.